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Food Safety - Hazard Analysis and Critical Control Points (HACCP) Expert Witnesses: 8

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Dr. Ewen Todd is a Food Safety Expert with over 45 years of knowledge and experience in general food safety and Food Microbiology Issues. Specifically, he has extensive experience in the reporting and surveillance of Foodborne Disease, as well as development of analytical methods for identifying foodborne pathogens. As a result of his work with the industry and his knowledge of foodborne disease, Dr. Todd has influenced research programs and regulatory approaches taken by the Health Protection Branch of Health Canada. In the US, he held the position of Director of the National Food Safety and Toxicology Center and the Food Safety Policy Center at Michigan State University.

A leader in microbial research, foodborne disease surveillance, costing of outbreaks, food safety policy, seafood toxins, standard-setting, risk assessment, risk management, and risk communication. He has worked in numerous countries educating and training, and collaborating to set up surveillance systems, food safety policies, regulations, and HACCP and other control strategies, including China, Cambodia, Japan, United Arab Emirates, Lebanon, Kuwait, Saudi Arabia, and Europe, as well as Canada and the USA. He is also familiar with food defense and food fraud issues, and waterborne disease. He is familiar with the US and Canadian food industry, both foodservice and food processing, HACCP, disease investigation, food, and equipment contamination.

Since leaving the Canadian government and entering academia and as a consultant, he has been an expert witness in 25 cases in both the U.S. and Canada where foodborne illnesses have occurred. He has testified on the behalf of plaintiffs who suffered from E. coli O157:H7, Campylobacter, Salmonella, ciguatoxin fish poisoning, yeast, and unknown agents. He has also represented defendants in two illness cases. Therefore, his litigation services are available for both Plaintiff and Defense.

Areas of Expertise

General Food Safety and Spoilage Issues
HACCP and GHP Systems
Standards for Poultry
Listeria Monocytogenes in Soft Cheeses
Standards for Poultry
Seafood Toxins
Food Workers
Investigation of Foodborne and Waterborne Illnesses
Foodborne Disease Surveillance Systems
Risk Assessment, Risk Management and Risk Governance
Safety of Aquaculture Systems
Norovirus in Elder Care and Other Facilities
Salmonella and Shigella in Schools and Child Care Centers
Salmonella in Tahini and Other Oil-based Foods
Escherichia coli O157:H7 in Leafy Greens
Staphylococcus aureus in Cheese, Clostridium botulinum in Canned or Preserved Food and Native American / Inuit Fermented Food
Listeria monocytogenes in Deli Meats and Soft Cheeses
Controlling Listeria monocytogenes in Ready-to-eat Foods
Hydrophobic Grid Membrane Filter Systems

View Consulting Profile.

• View Dr. Todd's Curriculum Vitae

• Full Biography

• Peer-Reviewed Publications

9/26/2014 · Engineering

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 11. Use of Antiseptics and Sanitizers in Community Settings and Issues of Hand Hygiene Compliance in Health Care and Food Industries

By: Dr. Ewen Todd

Hand washing with soap is a practice that has long been recognized as a major barrier to the spread of disease in food production, preparation, and service and in health care settings, including hospitals, child care centers, and elder care facilities. Many of these settings present multiple opportunities for spread of pathogens within at-risk populations, and extra vigilance must be applied. Unfortunately, hand hygiene is not always carried out effectively, and both enteric and respiratory diseases are easily spread in these environments. Where water is limited or frequent hand hygiene is required on a daily basis, such as for many patients in hospitals and astronauts in space travel, instant sanitizers or sanitary wipes are thought to be an effective way of preventing contamination and spread of organisms among coworkers and others. Most concerns regarding compliance are associated with the health care field, but the food industry also must be considered.

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8/26/2014 · Engineering

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 10. Alcohol-Based Antiseptics for Hand Disinfection and a Comparison of Their Effectiveness with Soaps

By: Dr. Ewen Todd

Alcohol compounds are increasingly used as a substitute for hand washing in health care environments and some public places because these compounds are easy to use and do not require water or hand drying materials. However, the effectiveness of these compounds depends on how much soil (bioburden) is present on the hands. Workers in health care environments and other public places must wash their hands before using antiseptics and/or wearing gloves. However, alcohol-based antiseptics, also called rubs and sanitizers, can be very effective for rapidly destroying some pathogens by the action of the aqueous alcohol solution without the need for water or drying with towels.

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7/22/2014 · Engineering

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 9. Washing and Drying of Hands To Reduce Microbial Contamination

By: Dr. Ewen Todd

During various daily activities at home and work, hands quickly become contaminated. Some activities increase the risk of finger contamination by pathogens more than others, such as the use of toilet paper to clean up following a diarrheal episode, changing the diaper of a sick infant, blowing a nose, or touching raw food materials. Many foodborne outbreak investigation reports have identified the hands of food workers as the source of pathogens in the implicated food. The most convenient and efficient way of removing pathogens from hands is through hand washing. Important components of hand washing are potable water for rinsing and soaps to loosen microbes from the skin. Hand washing should occur after any activity that soils hands and certainly before preparing, serving, or eating food.

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6/12/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 8. Gloves as Barriers To Prevent Contamination of Food by Workers

By: Dr. Ewen Todd

The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pinhole leaks in gloves.

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5/8/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 7. Barriers To Reduce Contamination of Food by Workers

By: Dr. Ewen Todd

Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when gloves are not worn. Although these barriers have been used for decades in food processing and food service operations, their effectiveness is sometimes questioned or their use may be ignored. Physical barriers include properly engineered building walls and doors to minimize the flow of outside particles and pests to food storage and food preparation areas; food shields to prevent aerosol contamination of displayed food by customers and workers; work clothing designated strictly for work (clothing worn outdoors can carry undesirable microorganisms, including pathogens from infected family members, into the work environment); and utensils such as spoons, tongs, and deli papers to prevent direct contact between hands and the food being prepared or served. Money and ready-to-eat foods should be handled as two separate operations, preferably by two workers.

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4/8/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 6. Transmission and Survival of Pathogens in the Food Processing and Preparation Environment

By: Dr. Ewen Todd

This article, the sixth in a series reviewing the role of food workers in foodborne outbreaks, describes the source and means of pathogen transfer. The transmission and survival of enteric pathogens in the food processing and preparation environment through human and raw food sources is reviewed, with the main objective of providing information critical to the reduction of illness due to foodborne outbreaks. Pathogens in the food preparation area can originate from infected food workers, raw foods, or other environmental sources. These pathogens can then spread within food preparation or processing facilities through sometimes complex pathways and may infect one or more workers or the consumer of foods processed or prepared by these infected workers.

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2/28/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 5. Sources of Contamination and Pathogen Excretion from Infected Persons

By: Dr. Ewen Todd

In this article, the fifth in a series reviewing the role of food workers in foodborne outbreaks, background information on the routes of infection for food workers is considered. Contamination most frequently occurs via the fecal-oral route, when pathogens are present in the feces of ill, convalescent, or otherwise colonized persons. It is difficult for managers of food operations to identify food workers who may be excreting pathogens, even when these workers report their illnesses, because workers can shed pathogens during the prodrome phase of illness or can be long-term excretors or asymptomatic carriers.

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1/27/2014 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 4. Infective Doses and Pathogen Carriage

By: Dr. Ewen Todd

In this article, the fourth in a series reviewing the role of food workers in foodborne outbreaks, background information on the presence of enteric pathogens in the community, the numbers of organisms required to initiate an infection, and the length of carriage are presented. Although workers have been implicated in outbreaks, they were not always aware of their infections, either because they were in the prodromic phase before symptoms began or because they were asymptomatic carriers.

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4/16/2013 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 3. Factors Contributing to Outbreaks and Description of Outbreak Categories

By: Dr. Ewen Todd

In this article, the third in a series of several reviewing the role of food workers in 816 foodborne outbreaks, factors contributing to outbreaks and descriptions of different categories of worker involvement are discussed.

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3/13/2013 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 2. Description of Outbreaks by Size, Severity, and Settings

By: Dr. Ewen Todd

This article is the second in a series of several by members of the Committee on the Control of Foodborne Illness of the International Association of Food Protection, and it continues the analysis of 816 outbreaks where food workers were implicated in the spread of foodborne disease.

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1/23/2013 · Food & Beverage

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease - Part 1: Description of the Problem, Methods, and Agents Involved

By: Dr. Ewen Todd

Food workers in many settings have been responsible for foodborne disease outbreaks for decades, and there is no indication that this is diminishing. The Committee on Control of Foodborne Illnesses of the International Association for Food Protection was tasked with collecting and evaluating any data on worker-associated outbreaks.

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Karl L. Linck, PE, is an expert in Food Industry Production and Packaging with over 45 years of experience. A Professional Engineer in WI, IL, AZ, CA, FL, and ID, his main area of experience is with Sanitary Systems and their Design in Hygienic Food Processing.

Litigation Support - Along with design of many food processing / packaging systems and engineering department development and leadership, Mr. Linck has provided expert witness testimony for cases involving IP and Contract issues. His services are available to attorneys representing plaintiff and defendant and include site inspection, thorough reporting, depositions, and trial testimony as needed.

Areas of Expertise:

Sanitary Food Systems
Food Processing Systems
Food Processing Equipment
Facility Sanitary / Hygienic Design
Facility Automation
Site Selection

Equipment and Engineering Contracting
Packaging Material Engineering
Packaging / Production Line Efficiency
MAP - Modified Atmosphere Packaging
Food Packaging Systems / Equipment
Food Production Operations

Background Experience - Much of Mr. Linck's career has focused around dry, oils, refrigerated and frozen products in the pasta, natural cheese, processed cheese, appetizer, and entrée areas. He has led strategic growth of engineering functions, including procurement and customization of production equipment, production line layouts and facilities design, automation, packaging material engineering, site selection, and support engineering functions for all production operations and distribution/office needs.

From 1992 to 2019, Mr. Linck served as Vice President of Engineering for Sargento Foods, Inc., where he provided key technical direction and management critical to growth and assembled the engineering department to support innovation, improvements, and production support with proper engineering/technician skill sets, among other duties.

Mr. Linck is currently the sole proprietor and engineer for Karl Linck, Technical Consulting, where he specializes in engineering educational material development, manufacturing consulting, expert witness work, and expert advice for the food industry.

• Karl L. Linck's Curriculum Vitae

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Tim Keane is recognized nationally and internationally as a Leading Expert on methods to Control, Mitigate and Assess the Risk for Legionella in building and industrial water systems. He has published articles and books on the subject and has co-written regulatory documents including the 2018 and the 2015 ASHRAE Standard titled: Legionellosis: Risk Management for Building Water Systems, ASHRAE Guideline 12 titled: Managing the Risk of Legionellosis Associated with Building Water Systems, 2005 Guidelines for Ornamental Fountains and the 2000 ASHE Advisory. Mr Keane has over 25 years experience in water system consulting and over 10 years experience in facility design, construction and operation. Legionella Risk Management, Inc. provides consulting services for Effective Engineering Solutions to Engineering System Pathogens including; outbreak investigation, root cause analysis, control and remediation of legionella from water systems in commercial buildings, healthcare and industrial facilities. We provide Litigation Support in this area.

• Services Provided

• Legionellae Guidelines

• Related Articles

• View Tim Keane's Legionnaires Disease Outbreak Presentation

• Tim Keane CV

3/1/2011 · Environment

Legionnaires' Disease - Nothing Ironic At All

By: Tim Keane

Dr. Vincent Conte of the Miami - Dade County Health Department said about the EPIC hotel Legionnaires' disease outbreak, "What's ironic is the hotel installed a special filtration system to enhance the quality of their drinking water."

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Infection Control During Construction Manual: Policies, Procedures, and Strategies for Compliance

Tim Keane, et al.

The greatest tool to prevent infection during construction is awareness. This book helps you prevent and manage healthcare-associated infections related to construction, renovations, repair, and maintenance activities. Easy-to-use tools help you set up a risk management program, monitor construction activities, and comply with all regulatory codes and standards...

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mdi Consultants, Inc - Experts in FDA regulatory affairs, quality assurance and ISO 9000 certification. With 6 years in the FDA and 26 years consulting to the industry, mdi Consultants, Inc. has been an invited Speaker worldwide on FDA regulations and policies and has obtained FDA expert status as third party auditors.

OUR APPROACH

We utilize the following three part approach to providing high quality services to our clients:

Unsurpassed consultant experience – we identify and recruit only top quality consultants with deep industry knowledge to provide the most complete and insightful advice to our clients

Up-to-date systems and processes – we have highly defined systems (e.g. manuals, training programs, technical files) and processes (e.g. audit methodologies, 510(k) submission, validations) that are constantly refined and kept current across the ever changing regulatory environment

Involvement in regulation development – we stay ahead of policies by participating in the development of regulation (e.g. HACCP, Scientific Advisor to U.S. Congressmen)

• View mdi Consultants, Inc. Partial Client List

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Catherine Adams Food Safety Expert Photo

Catherine Adams Hutt, PhD, RD, CFS, has senior public and private experience as a Chief Science & Regulatory Officer in the Food Safety Industry. She is a Registered Dietitian and Certified Food Scientist.

With experience in the public and private sectors, Dr. Adams Hutt provides advice and guidance on a wide range of topics, including regulatory compliance, food safety, quality systems management, supply chain, health and wellness, business strategy, product development, and software solutions for management of quality and product development processes.

Dr. Adams Hutt was formerly Chief Quality, Food Safety, and Nutrition Officer for McDonald’s Corporation and led Supplier and Restaurant Food Safety teams for YUM! Brands. She was Chief Quality Officer for Coors Brewing Company, led the North America Quality team at H.J. Heinz, and developed next generation Quality programs for the Campbell Soup Company. Dr. Adams Hutt was Assistant Administrator for the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) where she led the development of HACCP as a regulatory tool. She has been an active participant in international programs, and led the U.S Delegation for the Codex Food Hygiene Committee.

Litigation Support - Catherine Adams Hutt has high-level training and senior experience in a variety of food related fields, including food manufacturing, food service, food regulations, and nutrition. Her diverse background makes her ideally suited for challenging cases where it is important or helpful to be able to integrate information from a number of different disciplines. Her professional experience is truly unique and her credentials make her unimpeachable. Most of Dr. Adams Hutt's cases are settled before going to trial on the strength of her expert opinion. She has experience with both deposition and trial, understanding the art of the exercise, and works to deliver the optimal results for her clients - plaintiff or defendant.

Areas of Expertise:

Food Safety
Food Manufacturing
Nutrition
Foodborne Illness
Food Fraud
Food Forensics

Food Poisoning

Food Adulteration

Dietary Supplements

Food Labeling

Quality Management

Health Claims

Texas Office
4568 Elm Bottom Circle
Aubrey, TX 76227

Virginia Office
124 South Fairfax
Alexandria, VA 22314

View Dr. Adams Hutt's Consulting Profile.

• Dr. Adams Hutt's Curriculum Vitae

• LinkedIn Profile

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Gary R. Coburn is an award-winning Restaurant Executive with 40 years of experience creating, opening, running, and advising hundreds of full service restaurants, limited service, quick-service, bars and nightclubs. Additional expertise in restaurant franchising and commercial kitchen design/build from remodels to ground up including conceptual development, viability and business interruption.

With over four decades in the industry, Mr. Coburn has held positions as VP of National Accounts and Design Build for the largest commercial kitchen and distribution company in the country to, Director of Operations, President, COO, Executive Director of Food Services and owner operator. His management experience has included supervising more than 2,000 employees, including 170 managers, along with overseeing consulting assignments for numerous companies.

Clients Include: Joe's Crab Shack, Cask ‘n Cleaver, Lord Charlie’s, El Gato Gordo, Pizza Pronto, Safari Bar Restaurant, Shark Club, Bull Dog Grill, Stronghouse, Pangea, The Ballroom, Juarez Grill, Dickerson’s Club 29, Yucatan Liquor Stand, Zepp’s Atomic Tex Mex, Cabo Grill, Angel Stadium, In Cahoots, The Ball Room, Slick Willie’s, Rodeo, Jake’s, Bobs on the Bay, Crabby Bob’s Seafood, PizzaRev, Honolulu Harry’s, Lahaina Mai Tai Lounge, Canyon Grill, Campagnia, Huey’s Grill & Brewery, Gladstone’s Long Beach, Pro’s Ranch Markets, Lily's Doughnuts & Pops

Litigation Support - Mr. Coburn has served as an expert witness in numerous restaurant-related cases. His services are available to attorneys for plaintiff and defense and include site inspection, thorough reporting, depositions, and trial testimony as needed.

Areas of Expertise:

Slip,Trip & Fall
Burns
Choking
Food Safety
Dram Shop
Alcohol
Employee Safety
Commercial Kitchen
Customer Injuries
Operations
Management

Franchise
Ownership
Permitting
Training
Investing
Accounting
Premises Liability / Negligent Security
OSHA
ADA
Procedures
Equipment Design

Recent cases retained by Plaintiff:

Guest incident regarding standard of care including safety, protocols / procedures, adequate warnings, and related issues
Safety and security practices for proprietors regarding foreseeability of harm, likelihood of injury, notice and reasonable intervention
Loss of income, conceptual and goodwill impact based on providing adequate parking

Recent cases retained by Defendant:

Loss of income and the feasibility of the concept and the viability of opening the restaurant
Slip and fall and the ensuring safety of its patrons and duty to use reasonable care in keeping premises reasonably safe
Maintenance, industry standards of furniture handling and procurement, foreseeability of harm, and likelihood of injury from lack of procedures

View RCI's Consulting Profile.

• Gary R. Coburn's Curriculum Vitae

• About RCI Consulting

• Services

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David Rutecki's career spans 39 years of Restaurant and Hospitality related experience. Working in more than 20 restaurants and involved in the opening of more than a dozen, he has worked every position possible within this industry. Mr. Rutecki currently owns and operates Mountain Deli in Hendersonville, garnering the 2016, 2017 & 2018 Blue Ridge Growth Award. He is a Member of the North Carolina and National Restaurant Associations. Mr. Rutecki has been invloved in the following selected restaurants:

Fancy’s Food and Wine, Gourmet Shop, Coral Gables, South Miami & Grove Isle, Fl.
Susie’s Bagels, Breakfast Restaurant, South Miami, Fl.
Pizzaria Uno, Full Service Restaurant, Miami, Fl.
Baystreet, Full Service Seafood Restaurant, Miami, Fl.
Rusty Pelican, Upscale Seafood, Key Biscayne, Miami, Fl.
Rudolph's BBQ, Upscale BBQ, Miami, Fl.
Signature Gardens, Upscale Catering Hall, Miami, Fl.
Chart House, Upscale Seafood, Coconut grove, Fl.
Cafe Tu Tu Tango, Coconut Grove, Fl.
Gatsby’s, Upscale Billiards and Cigar Bar, Boca Raton, Fl.
Prezzo, Casual Italian, Boca Raton, Fl.
Maxwell’s Chophouse, Upscale Steakhouse, Boca Raton, Fl.
Mountain Deli, Delicatessen, Downtown Hendersonville, NC
Tabica Grill, Upscale American, Jupiter, Fl.
Jonathon's Landing Marina Club, Upscale Boating Club, Jupiter, Fl
Jetty's, Upscale Seafood, Jupiter, Fl.
Austin Grill, Casual, Washington, DC.

Litigation Support - David Rutecki offers expert witness and litigation support for restaurant related issues in the United States. His services are available to counsel representing both Plaintiff and Defendant. Areas of Expertise:

Restaurant and Kitchen Design, Menu Development
Food Safety and Sanitation
Bar Operations & Liquor Liability... Dram Shop
Safety & Security - Slips, Trips and Falls
Daily Operations & Management, Employee & Staffing Issues
Retail Operations
Staff & Mgmt Training Programs & Handbooks
Business Plan Development

• David Rutecki's Curriculum Vitae

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Kenneth Kuscher is fully qualified Food Safety expert witness by knowledge, education, training, and experience (as per rule 702). Mr. Kuscher has nearly 40 years of extensive experience hands-on operational experience. In addition, he has extensive teaching experience at the college level, including food safety instruction.

Areas of Expertise: Food Safety, Food Illness, Food Poisoning, Food Serving, Restaurant Accidents, Food and Beverage Spills, Proper Food Cooking, Food Temperature Cooking, Food Holding Temperatures, E.Coli Prevention and all Viruses, Coffee Spills at Drive Thru, Food Safety

• Kenneth Kuscher's Curriculum Vitae

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expert witnesses

Food Safety - Hazard Analysis and Critical Control Points (HACCP) Expert Witnesses: 8

Food Safety Foodborne Illness Expert Witness Ewen Todd

Food Industry Production Expert Witness Karl Linck

Legionella Expert Tim Keane

FDA Expert Alan Schwartz

Food Safety Expert Witness Catherine Adams Hutt

Hotel and Restaurant Operations Expert Witness Gary Coburn

Restaurant Hospitality Expert Witness David Rutecki

Food Safety Expert Witniss Kenneth Kuscher

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